摘要
鸡爪脱皮是在鸡加工中,经热水烫而退下的鸡爪的表皮,为了更好的利用大量的鸡爪脱皮,采用碱法提取鸡爪脱皮中的蛋白质。以鸡爪脱皮蛋白质提取率为衡量标准,进行单因素实验并结合响应面法得到最佳提取工艺条件:提取温度为63℃,提取时间为6.3h,液料比为41∶1(mL/g),碱液浓度为1.5%,影响鸡爪脱皮蛋白质的提取率的四个因素影响顺序为:提取温度>提取时间>碱液浓度>液料比,经验证实验表明鸡爪脱皮蛋白质提取率为81.7821%。
Chicken feet peeling （CFP） is the peeled skin after scalding in hot water during chicken processing.To make good use of the large amount of the CFP,the way of alkali to extract protein of CFP was applied. The total CFP protein extraction rate was deemed as indicator, different four factors were studied and then combined with the response surface method analysis. The result showed that optimum conditions were extraction temperature 63℃, extraction time 6.3h, alkali concentration 1.5%, and liquid-material ratio 41：1 （mL/g）. The contribution rate of factors could be obtained by the F test was extraction temperature〉extraction time〉alkali concentration〉liquid-material ratio. The verification experiment indicated that the eventually yield of the CFP protein was 81.7821 %.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第6期280-283,288,共5页
Science and Technology of Food Industry
关键词
鸡爪脱皮
碱法提取
响应面分析法
chicken feet peeling
alkali extraction
response surface method analysis
